Mini Cheesecakes

Baby Cheese Cakes

Betty Crocker sugar cookie dough in the bag and make according to pkg.
Put sm. scoop 3/4 full into mini muffin pan and smash down
w/floured tart shaper bake 325 for 8 or 9 minutes til lightly brown
take out and smash down again w/floured tart shaper - twist and spin it.

Filling: 2 - 8 oz. pkgs. of softened cream cheese
2 teaspn. lemon juice
2 - 8 oz. cups of powdered sugar
Mix w/mixer and fill cooled cookie cups

Top w/favorite pie filling cherry, strawberry, blueberry

Cinnamon Raisin Swirl Bread

This makes a great breakfast. We love it toasted with butter or cream cheese. Or you can use it to make irresistable french toast. Also tasty with peanut butter. My family loves it!



Directions:

Make your favorite bread dough. (Wheat or White) My favorite is shown below

Divide dough into 1 1/2 lb. sections

Roll out one at a time into a rectangle 1/4" thick. Sprinkle with Cinnamon sugar. (2 parts sugar/ 1 part cinnamon) sprinkle raisins over the entire rectangle. I use about 1/3 c. per loaf. Raisins can be omitted. Roll up like a cinnamon roll. Instead of cutting into rolls, place into well-greased or sprayed loaf pan. Bake according to regular bread baking instructions. Remove from pans immediately. Cool completely before storing.

Little Red Hen (Whole Wheat) Bread

Happy Independence Day!

I filled this loaf pan a little more than I like... so it's really big!

Ingredients:

7 c. freshly ground whole wheat flour

5-7 c. high gluten bread flour

2 Tbsp. SAF yeast

6 c. hot water (140 degrees F.)

1/2 c. canola oil

1/2 c. honey

2 Tbsp. salt

2 Tbsp. dough enhancer (optional; however, it improves the texture and shelf life of the baked bread)

Directions:

Combine 7 cups wheat flour, 2 cups white flour and yeast in Bosch bowl with dough hook. Pour in hot water and mix 1 minute. Let sponge (sit) 10-15 minutes. Add oil, honey, salt and additional flour until dough cleans the sides of the bowl.

As the motor bears down, turn to speed two, add dough enhancer and knead on speed two for 4-5 minutes. (This develops the gluten.) If too sticky, add additional white flour to eliminate stickiness. Take immediately out of bowl. Fill loaf pans 1/2 to 2/3 full. Cover with plastic wrap. Let raise until doubled. Remove plastic.

Place in cold oven. Heat oven to 350 degrees. Bake appx. 20 minutes. The best way to test doneness is to insert a thermometer into the center of the loaf. The bread is done when it reaches an internal temp. of 190 degrees. The next best way is to tap on the top crust. It should sound hollow.

Dump bread from pans immediately onto cooling racks. Cool completely before storing. (Steam makes the bread soggy and more likely to grow mold.)

I got the recipe from my local Bosch store's cooking class.

Mini Ham Quiche

Mini Ham Quiche

Ingredients:

• 1 package processed ham (2.5 oz) finely chopped (or 2.5 oz chopped bacon)


• 2 Tbsp fine chopped yellow onion


• 1/2 C Swiss or Cheddar cheese


• 1 Egg


• 1 Tbsp fresh chopped parsley


• 1 1/2 tsp Dijon Mustard


• 1/8 tsp ground pepper


• 1 package refrigerated cresent rolls

Instructions:

1. Beat egg


2. Combine all ingredients except cresent rolls


3. Unroll cresent dough and press edges of triangle pieces together to from 1 large rectangle


4. using pizza cutter, cut dough into 24 pieces


5. 5. press 1 square into each greased cup of mini muffin tin using spoon or finger


6. 6. using small scoop, fill each muffin cup with 1/2 to 3/4 full scoop.


7. 7. Bake 350 for 12-14 min

I made this for my moms birthday party and they were excellent! Somehow the picture of the finished product was erased, so please use your imagination!

Variation: I tripled this recipe+ 1 extra egg and used a pie crust (and pie tin obviously) to make a full sized version and it was every bit as good!

Chicken Pot Pie...Super Easy!

To start you are going to need:
3 Chicken Breast, cooked and cut into small pieces
2 Potatoes, cooked and cut into small pieces
2 cups of veggies, cooked (corn, carrots, peas.. etc.)
You can also use cans of the above, you would need probably 2
I pkg of Cream Cheese
1 can of Chicken Gravy
I pkg of Pastery Pie (I believe that is what they are called)
Any spices that you love

Step 1:
Once everything is cooked you can put that aside and soften the Cream Cheese and Chicken gravy on the stove. Once that is creamy add in the veggies and chicken. Put all the seasonings that you love. I used Garlic salt, Italian seasoning, Oregano.. etc.

Step 2:

Use one of the pastery's and put it on the bottom and have it look like above. You will put that in the oven for 15 mins.(make sure you spray the bottom) Once that comes out add everything in it.

Step 3:

Put the last pastery on top with some holes. Cook for around 20 mins. You will want to check it every now and then. I have found that sometimes it cooks faster then the last time. Just until it is alittle golden brown.

It is so yummy and easy. The best left overs for lunch the next day too.

Enjoy!

Baby Pecan Pies

Tart Shells
1/2 cup butter or margarine, softened
3 ounces cream cheese, softened
1 cup all-purpose flour

Filling
2 tablespoons butter, melted
3/4 cup packed brown sugar
1 egg
1 teaspoon vanilla
1 cup pecan halves, finely chopped
Powdered sugar (optional)

Directions:
1.Preheat oven to 350°F. For tart shells, beat butter and cream cheese in bowl until well blended. Add flour; mix until a soft dough forms.
2.Using Small Scoop, shape dough into 1-inch balls. Place balls of dough into ungreased cups of Mini-Muffin Pan. Dip Mini-Tart Shaper, (or fingers) in flour; press into dough with even pressure until dough rises slightly above rim of pan.
3.For filling, place butter in seperate bowl; microwave on HIGH 30 seconds or until melted. Stir in brown sugar, egg and vanilla. Finely chop pecans; add to batter bowl and mix well.
4.Using Small Scoop, fill each tart shell with level scoop of filling (do not overfill). Bake 20-25 minutes or until light golden brown. Remove from oven; cool in pan 3 minutes. Remove from pan to cooling Rack; cool completely. Sprinkle with powdered sugar, if desired.
Yield: 24 tarts

To store tarts, cool completely, then place in a tightly covered container. For longer storage, freeze up to 1 month.

Low fat mini chocolate muffins!

A good friend of mine made these and I wasn't sure if I wanted to taste one after she told me the ingredients! I am glad I did though! They are delicious!

1 box extra moist chocolate cake mix

1 egg

1 16oz can of pumpkin puree (you cannot taste the pumpkin)

1 cup chocolate chips (I like the mini chips)

Mix ingredients together. Bake at 350, 13 minutes for mini muffins 30 minutes for regular muffins.

White Chicken Chili!

This is one of my favorite recipes. I like it so much I even make it in 90 degree weather!

1lb. boneless skinless chicken breast, cut into 1 inch cubes

1 medium onion, diced

1 1/2 tsp. garlic powder

1 Tbsp. vegetable oil

2 (15oz) cans of great northern beans, rinsed and drained

1 (14oz) can of chicken broth

1 (4oz) can of chopped green chilies

1 tsp. salt

1 tsp. cumin

1 tsp. oregano

1/2 tsp. of pepper

1 cup sour cream

1/2 cup whipping cream

Saute chicken, onion, and garlic powder in oil until chicken is no longer pink. Add beans, broth, chillies, and seasonings. Bring to boil. Reduce heat and simmer, uncovered 30 minutes. Remove from heat. Stir in sour cream and whipping cream.

I serve with shredded cheese on top and corn bread on the side!